Carrot Ginger Soup

Heat large pot or dutch oven over medium-low heat. Add Coconut Oil (1 Tbsp), once hot, add Onion (1) and cook for about 10 minutes or until translucent.

Then add Garlic (3 cloves) and Fresh Ginger (1 in) and sauté for 1-2 minutes or until fragrant.

Add Potato (1), Carrots (5 cups), Ground Turmeric (1 tsp), Ground Coriander (1 tsp), Cayenne Pepper (1/4 tsp), Ground Allspice (1/8 tsp), Salt (to taste) and Ground Black Pepper (to taste). Cover and cook for about 40 minutes or until potato and carrots are soft. Add Vegetable Broth (3 cups) and bring to a boil.

Remove from heat and puree with an immersion blender (for a regular blender, blend in batches). Be sure not to overfill blender and make sure to hold the lid down tight with a towel! Return to pot after pureeing.

Return to heat and add Coconut Milk (13.6 fl oz), stirring to combine, just until the soup is thoroughly heated. Adjust seasonings as desired. Garnish with Fresh Mint Leaves (to taste), Pepitas (to taste) and Lemon Juice (to taste). We like it with a slice of fresh bread!